Mongolian-style lamb shanks

Mongolian-style lamb shanks

Ben's Meat Bible
Benito Martin

Here I’ve played around with a Chinese takeaway classic. I think the use of good slow-cooked lamb shank adds a wow factor and takes this old favourite to the next level.


Quantity Ingredient
125ml hoisin sauce
2 tablespoons oyster sauce
2 tablespoons light soy sauce
1 tablespoon tomato sauce
2 tablespoons dry sherry
1 tablespoon honey
1 tablespoon grated fresh ginger
1 tablespoon crushed garlic
1/2 teaspoon dried chilli flakes
6 lamb shanks
250ml beef stock
6 spring onions
150g snow peas
1 head broccoli, separated into large florets
or 1 bunch broccolini
2 baby bok choy, cut in half
steamed rice, to serve


  1. Preheat the oven to 150°C.
  2. In a large bowl, combine the sauces with the sherry, honey, ginger, garlic and chilli flakes. Add the lamb shanks and, using your hands, mix to coat the lamb well. Cover with plastic wrap and leave to marinate in the refrigerator for at least 4 hours or, ideally, overnight.
  3. Place the lamb in a roasting tin with 150 ml of the beef stock. Slice the spring onion bulbs from the stem, trim the stringy bits from the bottom and wash the stems well. Slice them in half and add the white parts to the roasting tin; chop the green tops and set aside.
  4. Cover the shanks with a snug-fitting sheet of baking paper followed by a sheet of aluminium foil over the top of the tin. Transfer to the oven and cook for 3 hours. Remove from the oven and use tongs to turn the lamb shanks. If the meat is already falling from the bones at this point, they are ready; if you have larger shanks they may need more time.
  5. Use a fork to remove the meat from the bones, keeping the meat in large pieces and removing any sinew and fat as you go. Top up the juices from the roasting tin with the remaining beef stock; this will be your sauce.
  6. Bring a large saucepan of water to the boil and add the snow peas, broccoli and bok choy. Reduce the heat to medium and blanch the vegetables for 1 minute – they should be just tender and still crunchy and green. Drain and set aside.
  7. Toss the lamb, blanched vegetables, reserved chopped spring onion greens and sauce together. Serve with steamed rice.
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